Table 7. Sensory properties of the enhanced beef after 10 days of storage
Treatment1) | Sensory property |
Color | Flavor | Taste | Texture | Acceptability |
Enhancement | | | | | |
Control | 5.34b | 4.12b | 4.19b | 3.86b | 4.24b |
Enhanced beef | 5.81a | 6.12a | 6.22a | 6.19a | 6.27a |
SEM | 0.164 | 0.238 | 0.236 | 0.261 | 0.241 |
Source | | | | | |
EBS | 5.80 | 6.06 | 6.04 | 5.90 | 6.09 |
EBW 0.2 | 5.75 | 6.20 | 6.36 | 6.22 | 6.41 |
EBW 0.5 | 5.89 | 6.06 | 6.22 | 6.45 | 6.27 |
SEM | 0.187 | 0.296 | 0.313 | 0.330 | 0.305 |
Control: no enhanced beef; EBS: the enhanced beef by 0.5% (w/w) sodium chloride; EBW 0.2: the enhanced beef by 0.5% (w/w) sodium chloride and 0.2% (w/w) powder of winter mushroom juice; EBW 0.5: the enhanced beef by 0.5% (w/w) sodium chloride and 0.5% (w/w) powder of winter mushroom juice.
Different letters in the same column indicate significant differences between means (p < 0.05).
SEM, standard error of the least square mean.